Photo by Clementine Day
Crispy Fried Potatoes with Kale Pesto, Meatsmith Chimichurri & Lagoon Garlic Oil
By Clementine Day
Crispy Fried Potatoes with Kale Pesto, Meatsmith Chimichurri & Lagoon Garlic Oil:
Now this is yum! Perfectly moreish and equally great as a side dish or the main event. Crispy fried potatoes scattered with lashings of funky kale pesto, sour cream, red chimichurri by Meatsmith and deliciously crunchy garlic oil by Lagoon Dining. I have made versions of this dish for a long time and the key thing here is getting the potatoes the right amount of boiled before frying them, and always fry for longer than you think – you want crispiness after all. The pesto recipe is not traditional in any way, but is easily hacked or changed with what you have available in your fridge. I make it mostly to use up greens in my fridge that I won’t be able to get through before they go bad. Any soft green herb will work in place of parsley and coriander, I have used dill, basil and mint in a range of combinations. Any kale is fine, too. I have used anchovies in place of miso but I do really like the depth that miso brings to it. The lemon can be swapped for vinegar. I wouldn’t recommend skipping the chilli, but it doesn’t have to be chilli oil if you don’t have any. Throw in some dried chilli flakes, or ground chilli or fresh chilli or whatever you have (to your taste), just put a couple of extra tablespoons of regular olive oil if doing this. If you’re not into chilli, I would recommend just putting a little in, because the way the heat works with the acid and the salt and the oil and the fresh green herbiness is what this pesto is all about.
- 6-8 Dutch cream potatoes, washed
- 4-6 tablespoons of olive or vegetable oil
- Meatsmith Chimichurri
- Lagoon Dining garlic oil
- Good sour cream or crème fraiche
+ INGREDIENTS (FOR THE PESTO)
- 2-3 whole leaves of kale
- ¼ cup parsley
- ½ cup coriander
- 2 teaspoons miso paste
- 2 cloves garlic
- 1 large lemon, zest and juice
- ¼ cup olive oil
- 2 tablespoons chilli oil
- 1/3 cup pistachios, almonds or macadamias
- Start by chopping your potatoes into half longways, and each half into thirds to make nice chunks.
- Please potatoes into a pot of cold water and bring to a boil. Let boil until a fork can easily poke in, without much resistance, but before they go smooshy and the skins start to separate. About 15-20 minutes. Remove potatoes from water and set aside onto a plate so they can dry.
- If you like, while the potatoes boil, make the pesto (you can also make it in advance, it’s handy to have in the fridge and can be used for lots of things). Throw all of the pesto ingredients into a food processor and blitz until a nice chunky pesto forms, feel free to throw in a little splash of water if yours feels too thick.
- Once the potatoes are boiled and most of the water left on them has evaporated, heat your oil in a large frypan. Get it nice and hot. Add your potatoes and be careful of any spitting you may get if you have pockets of water hiding in your potatoes. Let them get nice and crisp and then repeat on all sides of the potatoes until golden and crunchy.
- Serve potatoes topped with spoonfuls of pesto, sour cream and Meathsmith chimichurri, drizzle with Lagoon garlic oil and enjoy!